4 slices sourdough bread
2 tbsp mayo
0.5 tbsp Sriracha
2 oz Gorgonzola
3 oz pepperjack
3 tbsp hot pickled jalapenos
Mix Sriracha and mayo. Spread onto each slice of bread.
Top with thin-sliced papperjack. Close both sandwiches with the other bread piece covered with Sriracha mayo. The mayo should be inside.
Spray lightly with olive oil and grill on a panini press. Allow to cool for 2-3 minutes before serving.